SMOKED CHICKEN AND PUMPKIN RISOTTO
I like this recipe because its ingredients are balanced,which produce a marvelous combination and nutty flavour. I has personalized this recipe from an oriental noodles with beef, which I modified it, by changing some ingridients
Provided by Martin Felice
Categories Lunch/Snacks
Time 45m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
- With a slotted spoon, transfer peanuts and pumpkin to a bowl.
- Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
- Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
- Add the chicken stock and bring to boil.
- Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
- Add 1/4 cup double cream and reduce for 2 minutes.
- Remove pan from heat and let the rice stand undisturbed for 5 minutes.
- Meanwhile, finely chop basil.
- Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.
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